- Yield : 4 servings
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 40m
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This information is per serving.
Saturated Fat11 grams
- 1 pound refrigerated pizza dough, at room temperature
- 1/4 cup extra-virgin olive oil, plus more for stretching
- 6 cups lightly packed baby spinach (about 5 ounces)
- 1/2 cup chopped marinated artichoke hearts, drained
- 4 ounces thinly sliced Genoa salami
- 4 ounces thinly sliced provolone cheese
- 2 tablespoons shredded parmesan cheese
- 1/3 cup chopped walnuts
- 4 stalks celery (with leaves), thinly sliced
- Juice of 1/2 lemon
- Kosher salt and freshly ground pepper
Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.